Spinach-stuffed Cannelloni
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(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- Ingredients
- 9 ozs cannellini beans (no pre-cook type)
- For the filling
- 10 cups Spinach
- 1 cup Ricotta cheese
- 1 egg
- salt
- freshly ground Black pepper
- Nutmeg
- For the tomatoes
- 1 ⅓ cups Tomatoes
- 1 shallot
- 1 clove garlic cloves
- 1 Tbsp olive oil
Product recommendation
Can be frozen.
Preparation steps
1.
Wash the spinach well, put into a pan dripping wet and heat over a medium heat until it wilts. Drain, refresh in cold water, drain again and squeeze out. Roughly chop the spinach and mix with the mashed cheese. Stir in the egg and season with salt, pepper and nutmeg.
2.
Spoon the mixture into the cannelloni tubes and place them side by side in a greased baking dish.
3.
Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and chop roughly. Peel and finely chop the shallot and garlic. Heat the oil and saute the shallot and garlic. Add the tomatoes and cook over a medium heat for about 5 minutes.
4.
For the Béchamel sauce, melt the butter, stir in the flour and cook for a couple of minutes without browning. Then gradually stir in the milk. Simmer for 10 minutes, season with salt and pepper and stir in half of the Parmesan.
5.
Spread the tomatoes on the cannelloni. Pour the sauce over and sprinkle with the rest of the Parmesan. Dot with butter and bake in a preheated oven (200°C/400°F) for about 30 minutes.
